Cabbage, lemon and potato soup

5 servings By Food24
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Tap for method

Ingredients (12)

60 ml butter
15 ml sunflower oil
15 ml flour — cake
350 g cabbage — finely sliced
5 ml cumin — seeds
2 potatoes — large, grated
3 carrots — grated
salt and freshly ground black pepper — to taste
nutmeg — grated
500 ml stock — chicken
500 ml milk
15 ml lemon — peeled and grated
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Heat butter and oil, sprinkle flour over cabbage and stir-fry with cumin, potatoes and carrots for a few seconds.
Add salt, pepper and nutmeg and stir-fry for a few minutes, then simmer until very tender.
Add stock, milk and lemon peel.
Continue simmering until flavours have blended and soup has thickened slightly.
Add a touch of ground cumin and serve in heated soup bowls with slices of buttered crusty rye bread.

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